Seared Pork Belly: Saskatoon Berry Glazed (Canadian Style) | Arteflame

Introduction

There is nothing quite like the scent of smoky, caramelized pork mingling with the sweet aroma of bubbling fruit on an open fire. This Saskatoon Berry Glazed Pork Belly is the ultimate comfort food, striking that elusive balance between savory richness and bright, tart sweetness. It brings back fond memories of late summer harvest dinners where the ingredients are allowed to truly speak for themselves.

Why This Recipe Works

I adore this recipe because it transforms a humble cut of meat into a gourmet masterpiece with minimal fuss. The Saskatoon berries offer a unique, nutty-sweet profile—often described as a mix between blueberry and almond—that cuts right through the luscious fat of the belly. Plus, cooking on the Arteflame allows for a professional-grade sear while simultaneously simmering the sticky glaze on the flat top, ensuring every bite is juicy and perfectly coated.

Kitchen Wisdom

• Manage the Heat: Pork belly loves a slow render after the initial sear. Move the meat to the cooler outer edge of the grill to cook through without burning the exterior.
• Watch the Glaze: Since this sauce uses maple syrup, it can caramelize and burn quickly. Keep the meat moving frequently once you brush it on.

Swaps and Substitutions

If you cannot find fresh or frozen Saskatoon berries, don't worry! A mix of blueberries and dried currants mimics that tart-sweet flavor profile perfectly. You can also swap apple cider vinegar for rice vinegar for a slightly milder acid note.

Ingredients

For the Pork Belly

• 2 lbs Pork belly, skin removed and cut into 1.5-inch thick strips or cubes
• 2 tbsp Olive oil
• 1 tbsp Sea salt
• 1 tsp Black pepper, freshly ground
• 1 tsp Smoked paprika
• 1 tsp Garlic powder

For the Saskatoon Berry Glaze

• 2 cups Saskatoon berries (fresh or frozen)
• 1/2 cup Pure Canadian maple syrup
• 1/4 cup Apple cider vinegar
• 2 tbsp Ketchup or tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Fresh ginger, grated
• 1 clove Garlic, minced
• Pinch of cayenne pepper (optional for heat)

Instructions

Step 1: Prep and Season the Pork

1. Begin by patting the pork belly dry with paper towels to ensure a good sear.
2. In a small bowl, mix the sea salt, black pepper, smoked paprika, and garlic powder.
3. Rub the pork belly strips all over with olive oil, then generously coat them with the spice mixture. Let the meat sit at room temperature for 30 minutes to allow the flavors to penetrate.

Step 2: Fire Up the Arteflame

1. Start a fire in the center of your Arteflame grill.
2. Allow the grill to burn down until you have a bed of hot coals and the cooktop reaches searing temperature (about 350°F to 450°F).
3. Oil the flat cooktop surface lightly to prevent sticking.

Step 3: Sear the Pork Belly

1. Place the pork belly strips directly on the hot plancha surface, closer to the center for higher heat.
2. Sear each side for 3-4 minutes until golden brown and crispy. The goal is to render some of the fat and create a crust.
3. Once seared, move the pork to the cooler outer edge of the grill to continue cooking slowly without burning.

Step 4: Create the Glaze

1. Place a heat-safe cast iron skillet or saucepan directly on the flat cooktop surface.
2. Add the Saskatoon berries, maple syrup, apple cider vinegar, ketchup, Worcestershire sauce, ginger, and garlic to the pan.
3. Let the mixture simmer, stirring occasionally. As the berries burst, mash them slightly with a wooden spoon.
4. Cook for about 10-15 minutes until the sauce thickens into a glaze consistency.

Step 5: Glaze and Serve

1. Move the pork belly back toward the heat and brush generously with the Saskatoon berry glaze.
2. Let the glaze caramelize on the meat for 1-2 minutes, turning frequently to prevent burning the sugars.
3. Remove from the grill, let rest for 5 minutes, and serve hot with extra glaze on the side.

Tips

Mastering pork belly on the Arteflame is all about heat management. Because pork belly has a high fat content, it can cause flare-ups if cooked directly over an open flame; cooking on the solid plancha surface creates the perfect environment to render fat without the char becoming bitter. When making the glaze, if you cannot find fresh Saskatoon berries, frozen ones work just as well—there is no need to thaw them before adding them to the skillet. If the glaze becomes too thick while simmering on the grill, simply splash in a little water or apple juice to loosen it up. For the best texture, ensure your knife is sharp when slicing the belly before serving; you want clean cuts that show off the layers of meat and fat. Finally, keep a close eye on the meat once you apply the sugary glaze, as maple syrup can burn quickly at high temperatures.

Variations

While the classic maple and Saskatoon berry combination is a winner, you can easily tweak this recipe to suit different palate preferences or seasonal ingredients. The versatility of the glaze means it pairs well with various aromatics and spirits. If you want to lean into a more savory or spicy profile, slight adjustments to the acid or spice levels can transform the dish entirely. Here are a few ways to mix things up:

• Spicy Kick: Add a chopped chipotle pepper in adobo sauce to the glaze for a smoky heat that complements the pork.
• Boozy Infusion: Splash 2 ounces of bourbon or dark rum into the simmering berries for a deeper, oaky flavor profile.
• Herb Garden: Add a sprig of fresh rosemary or thyme to the glaze while it simmers for an earthy, aromatic note.
• Berry Swap: If Saskatoon berries are unavailable, a mix of blueberries and currants can mimic the tart-sweet flavor profile.
• Asian Fusion: Swap the cider vinegar for rice vinegar and add a tablespoon of soy sauce and star anise.

Best pairings

To balance the richness of the pork belly and the sweetness of the glaze, you need sides that offer acidity, crunch, or creamy comfort. Since you already have the Arteflame fired up, utilize the space to grill vegetables alongside the meat. Roasted root vegetables like parsnips or carrots maximize the earthiness of the dish, while a fresh, acidic salad can cut through the fat. Beverage-wise, you want something that cleanses the palate without overpowering the delicate berry notes. Consider these pairings for a complete meal:

• Grilled Asparagus: Charred on the plancha with lemon zest.
• Creamy Polenta: Acts as a soft bed to soak up the extra berry sauce.
• Fennel and Apple Slaw: Provides a crisp, raw contrast to the tender meat.
• Pinot Noir: The fruit-forward notes of the wine complement the berries perfectly.
• Amber Ale: A malt-forward beer pairs beautifully with the caramelized maple glaze.

Conclusion

This Saskatoon Berry Glazed Pork Belly recipe is more than just a meal; it is a celebration of Canadian flavors and the art of outdoor cooking. The Arteflame grill provides the perfect vessel to execute this dish, allowing you to sear, render, and simmer simultaneously. The result is a sticky, sweet, and savory masterpiece that highlights the unique taste of Saskatoon berries against the backdrop of rich pork. Whether you are an experienced pitmaster or a weekend warrior, this recipe offers a high reward for a relatively simple process. The glaze is versatile enough to be used on chicken or duck as well, making it a great addition to your culinary repertoire. Gather your friends and family, fire up the grill, and enjoy the incredible fusion of flavors that this dish brings to the table.